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Under Pressure: Cooking Sous Vide Hardcover – 6 Oct 2008

3.9 out of 5 stars 31 customer reviews

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Product details

  • Hardcover: 304 pages
  • Publisher: Artisan Division of Workman Publishing (6 Oct. 2008)
  • Language: English
  • ISBN-10: 1579653510
  • ISBN-13: 978-1579653514
  • Product Dimensions: 28.7 x 2.9 x 28.7 cm
  • Average Customer Review: 3.9 out of 5 stars 31 customer reviews
  • Amazon Bestsellers Rank: 94,018 in Books (See Top 100 in Books)
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Product description

From the Inside Flap

"Under Pressure," writes Harold McGee in his introduction to this, the first book written in English on cooking sous vide, introduces cooks to one of the most important culinary innovations of modern times.
An uncommonly grand claim coming from so precise a scientist and writer, but such is the power of this controversial method. Thomas Keller and his chefs, McGee continues, illustrate the powers of precision heating with dozens of dishes that wouldn t be as fine, or even conceivable, without it.
Sous vide method comprises a group of techniques that allows the cook to realize flavors and textures that no other cooking method can. By sealing food in plastic and submerging it at exact temperatures for minutes or for days food that is traditionally braised, sauteed, roasted, or poached we can attain astonishing results. The tough cuts of meat we once braised in simmering stock can now be cooked sous vide to a medium-rare pink, juicy and meltingly tender. Lamb loin, veal tenderloin, and other larger cuts of meat, difficult to cook evenly, emerge uniform throughout. Delicate fish is enhanced and the margin of error reduced. Vegetables and fruits, cooked in an oxygen-free environment, remain vividly colored. And, because the food is sealed in plastic, its flavor is never lost to the cooking water or the atmosphere. Carrots taste more like carrots, apples more like apples. Small amounts of herbs and other aromatics can have dramatic effects. Cold techniques are valuable as well. Marinades used with meats "en sous vide "are powerfully effective. Various fruits and vegetables, such as melons, cucumbers, and pineapple, become new when compressed.
"Under Pressure: Cooking Sous Vide "is an invaluable contribution to our culinary world at a time of unprecedented interest in food and cooking, both in the restaurant kitchen and at home. The most critical aspect of sous vide lies in discovering what combination of time and temperature achieves the most sublime results. The answers, as discovered and practiced during the past decade by the chefs of The French Laundry and per se, two of the most respected restaurants in the world, are all here, within the innovative recipes from Keller s landmark restaurants.
"Under Pressure "is a source of instruction, technique, and recipes for anyone who wants to experience the new ideas sous vide makes possible, inspiration for what is possible and what might be.

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About the Author

Thomas Keller, author of THE FRENCH LAUNDRY COOKBOOK, BOUCHON, UNDER PRESSURE, AD HOC AT HOME, and BOUCHON BAKERY, has six restaurants and five bakeries in the United States. He is the first and only American chef to have two Michelin Guide three-star-rated restaurants, the French Laundry and Per Se, both of which continue to rank among the best restaurants in America and the world. In 2011 he was designated a Chevalier of the French Legion of Honor, the first American male chef to be so honored. That same year, he launched Cup4Cup, the first gluten-free flour that replaces traditional all-purpose flour or whole wheat flour in any recipe, cup for cup, such that you'd never know the difference. As part of the ment'or BKB Foundation, established with chefs Jerome Bocuse and Daniel Boulud, Keller led Team USA to win silver at the 2015 Bocuse d'Or competition in Lyon, France, which was the first time the United States has ever placed on the podium.



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